Title: Brandied beef roast
Categories: Main dish, Meats
Yield: 10 servings
3 lb Whole trimmed tenderloin
3/4 c Brandy
1 x Salt and pepper
Place roast in shallow roasting pan. Pour approximatedly one third
of the brandy on the roast.
Roast at 325 degrees F. without lid for approximately 15 to 20
minutes per pound for rare. Gradually pour remaining brandy roast
throughout cooking time. Baste frequently. If the surface of the
roast appears to be drying out during cooking, cover with suet or
bacon strips. When roated to desired doneness, remove from oven and
allow meat to stand for ten minutes before carving. Season with salt
and pepper.